1.Heat half the oil in large saucepan; cook chicken, in batches, until browned.
2.Heat remaining oil in same pan; cook paste, stirring, about 3 minutes or until fragrant.
3.Return chicken to pan with coconut cream; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes or until chicken is cooked through.
4.Add peas to pan; simmer, uncovered, 1 minute or until tender.
5.Serve curry sprinkled with coriander.
Red curry paste is available in various strengths in many supermarkets; adjust the amount to suit your palate.Note